Cherry Tea Bread Recipes

SOUR CHERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
• Drain the cherries very well and pulp in the blender. Do not puree.
• Cream the butter and sugar in a large bowl.
• Remove 1 tablespoon of flour and reserve.
• Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
• Add the beaten eggs, almond extract and pulped cherries to the batter.  Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
• Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.

TART CHERRY TEA BREAD

Steps:

• Pour boiling water into a large bowl. Place tea bag in the bowl and let steep for 5-7 minutes. Remove tea bag once steeped and discard.
• Add the dried tart cherries, maple syrup and orange zest to the bowl, toss to combine and submerge the cherries in the liquid. Set aside for 30 minutes.
• Preheat oven to 350 degrees and line a loaf pan with parchment paper.
• Add the flour, baking powder and spices to a large bowl. Stir to combine.
• Add the soaked cherries along with any excess liquid to the bowl with the flour. Add the eggs and mix until well combined.
• Transfer the batter to the parchment lined loaf pan and bake for 50 minutes to 1 hour until set and golden brown on top and around the edges.
• Remove the bread from the loaf pan by pulling the sides of the parchment paper up and place the bread on a cooling rack for at least 15 minutes before slicing.

CHERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
• In a second bowl, toss the cherries with the reserved 1/4 cup flour.
• In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
• Add the eggs, one at a time.
• With mixer at lowest speed, add the flour mixture.
• Fold the floured cherries into the batter.
• Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
• Bake the bread in the center of the oven for 1 hour.
• Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
• Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

GLUTEN FREE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
• If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
• Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
• Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
• Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY TEA RING

Steps:

• For Bread:.
• In small saucepan, heat and stir milk and butter until warm and butter almost melts.
• Cool to lukewarm (105-115 degrees F).
• In large mixing bowl, dissolve yeast into 1/2 cup warm water.
• Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
• Use wooden spoon to stir in as much of remaining flour as possible.
• Turn dough out onto lightly floured surface.
• Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
• Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
• Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
• Punch dough down.
• Turn out onto lightly floured surface.
• Divide dough in half, cover and let rest for 10 minutes.
• In medium saucepan, bring 2 cups of water to boiling, remove from heat.
• Add cherries and let stand for 5 minutes.
• Drain, squeezing out excess water of cherries. Set aside.
• In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
• Cut 1/2 cup butter into mixture until crumbly and set aside.
• Roll half of dough into 15 x 9 rectangle.
• Sprinkle half of the cinnamon filling evenly over dough.
• Sprinkle with half of cherries.
• Roll up, jelly roll style, starting from long side.
• Seal seam.
• Grease two baking pans (cookie sheets).
• Place dough roll on one of prepared baking pans.
• Attach ends of dough to form a circle.
• Pinch to seal ends.
• Use sharp knife to cut slits at 1 inch intervals around ring.
• Cover, let dough rise again until double in size, about 30 minutes.
• Repeat with remaining dough, cinnamon mix, and cherries.
• Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
• Transfer to wire racks and cool completely.
• Drizzle with icing. . .
• For icing:.
• In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
• Stir in enough cream to make drizzling consistency.
• If desired, add red food color to icing.

ALMOND TEA BREAD

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.